There’s nothing quite like the joy of baking a delicious cake that everyone can enjoy, regardless of dietary preferences. This vegan strawberry cake is a perfect example of a treat that’s both delightful and inclusive. When I first tried this recipe, it was during a summer picnic with my family. We were gathered in our backyard, surrounded by the vibrant colors and fragrant aromas of blooming flowers, and the cake was an instant hit. The fresh strawberry flavor combined with the soft, moist texture was simply irresistible.
I remember my niece, who is allergic to dairy, finally being able to enjoy a slice of cake without any worries. This recipe has become a staple for family gatherings, and I’ve experimented with various tweaks over time. One variation I particularly love is adding a hint of lemon zest to the batter for a fresh, citrusy twist. You can also top the cake with a simple vegan frosting or even a dusting of powdered sugar for a lighter option.
Whether you’re celebrating a special occasion or just want to enjoy a delightful dessert, this vegan strawberry cake is sure to please. It’s easy to make, requires simple ingredients, and the result is a beautifully moist and flavorful cake that everyone will love. So, let’s dive into the recipe and create some sweet memories!
How to Make Vegan Strawberry Cake
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Ingredients
- 1 teaspoon baking powder
- 1 cup powdered sugar
- 1/2 teaspoon baking soda
- 1 cup strawberries (pureed and blended)
- 1/2 cup dairy-free yogurt (any plain or vanilla variety)
- 1 1/2 cups all-purpose flour (use gluten-free if necessary)
- 1/2 cup canola oil (or any preferred oil)
Directions
- Set your oven to 350°F. Grease two 8-inch baking pans with cooking spray and set them aside.
- Use a high-speed blender or food processor to puree the strawberries until smooth.
- In a large mixing bowl, combine the all-purpose flour, baking soda, and baking powder.
- In a separate bowl, mix together the powdered sugar, oil, dairy-free yogurt, and strawberry puree until the mixture is smooth and creamy.
- Carefully fold the dry mixture into the wet mixture until just blended.
- Pour the batter equally into the two prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Take the pans out of the oven and let the cakes cool completely in the pans. Once they have cooled, remove the cakes from the pans and frost if you wish.
FAQs:
Can I use frozen strawberries instead of fresh ones for the strawberry puree?
Yes, you can use frozen strawberries for the puree. Just make sure to thaw them completely and drain any excess liquid before blending them.
What type of dairy-free yogurt works best in this recipe?
You can use any plain or vanilla-flavored dairy-free yogurt. Coconut, almond, or soy yogurt are all good options and will work well in the cake.
How can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon to help with texture.
What can I use as a substitute for canola oil?
If you prefer not to use canola oil, you can substitute it with another neutral oil like vegetable oil, melted coconut oil, or even light olive oil.
How should I store the vegan strawberry cake?
The cake can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week or freeze it for longer storage.
Is there a specific frosting that pairs well with this cake?
A vegan buttercream frosting or a simple glaze made from powdered sugar and a bit of strawberry puree would pair wonderfully with this cake. You can also use whipped coconut cream for a lighter option.
Vegan Strawberry Cake
Ingredients
- 1/2 cup dairy free yogurt can use any plain or vanilla yogurt
- 1 cup powdered sugar
- 1 cup strawberries blended and pureed
- 1/2 cup canola oil or any oil of choice
- 1 teaspoon baking powder
- 1 1/2 cups all purpose flour use gluten free, if needed
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350F. Line 2 8-inch pans with cooking spray and set aside.
- Blend the strawberries until smooth using a high-speed blender or food processor.
- In a large bowl, mix together the flour, baking soda, and baking powder.
- In another bowl, combine the powdered sugar, oil, yogurt, and strawberry puree. Mix until creamy.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the two prepared pans. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let the cakes cool completely in the pans. Once cool, remove from the pans and frost if desired.
